This veggie brownies recipe is one of those that you must taste to believe. Packed with 2 cups of zucchini and 1 cup of beets, you may not think that they could taste very good. Not only do they taste like brownies, but they're also my favorite vegan brownie recipe! These hidden veggie brownies come out perfect with either gluten-free or wheat flour too.
If you are looking for a sweet chocolaty treat without all the guilt, this veggie brownies recipe is just the thing you are looking for!
I got the idea for these brownies from my friend Rachel who makes the most delicious gluten-free brownies with zucchini in them. I decided to try to make them a little healthier by reducing the sugar and oil a little and adding beets.
To my surprise, they came out delicious! Best of all, my zucchini and beet-hating son loves them!
🌟 Hidding the veggies
If you have picky eaters, make sure to chop the zucchini up very finely in a food processor. This will help hide the little green flex.
There will be some little dots of zucchini at the top of the veggie brownies, so I make a chocolate fudge frosting to hide them and add another layer of deliciousness! This frosting is seriously amazing and I highly recommend using it!
🥄 How to make healthy brownies
Step 1 - Chop up 2 cups of zucchini into very fine pieces in your food processor. (This is usually about 8-10 inch long zucchini).
Step 2 - Then puree 1 cup of pre-cooked beets. (An immersion blender works best for this). I find pre-cooked beets that are ready to eat with the produce at Trader Joe’s or other major grocery stores. You can also use canned beets or steam and peel fresh beets.
Step 3 - Mix the chopped zucchini and beet puree in a large mixing bowl, add the sugar, and mix.
Step 4 - Then add the remaining ingredients and stir.
Step 5 - Pour into an oiled 8x11 baking pan and bake for 30 minutes.
Step 6 - Let the brownies cool completely and then mix up the fudge frosting and pour it evenly over the top of the brownies. (optional)
Now watch your kids gobble up their veggies!
👩🏻🍳 Pro Tips
- These brownies are in between cakey and fudgy. People have strong opinions about their favorite type of brownie, so to make yours perfect you may want to adjust slightly.
- Cakey Brownies: You can increase the baking soda by 1/2 tsp.
- Fudgy Brownies: Decrease the baking soda by 1/2 tsp for fudgy brownies.
- If you want to make them gluten-free, my gluten-free flour recipe works great!
🥒 More recipes with hidden veggies
If you have picky eaters and want to sneak in more veggies where you can, try these healthy vegan recipes with hidden veggies.
- Healthy Vegan Muffins
- Vegan Spinach Muffins
- Zucchini Soup
- Vegan Bolognese with Hidden Veggies
- Veggie Cheese Sauce
🍫 More chocolaty vegan recipes
- Vegan Pumpkin Brownies
- Vegan Chocolate Cookies
- The Best Eggless Vegan Brownies
- Vegan Chocolate Pie
- Old Fashion Vegan Fudge
- Homemade Vegan Hot Chocolate
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Veggie brownies recipe
For Veggie Brownies
- 2 cups zucchini finely chopped or grated
- 1 cup cooked beets pureed
- 1 1/4 cup vegan sugar
- 1/4 cup neutral flavored oil like vegetable or canola (or swap with apple sauce for oil-free)
- 1 tablespoon vanilla extract
- 1/2 cup cocoa powder
- 2 cups gluten-free flour mix or regular wheat flour
- 1 teaspoons baking soda
- 1 teaspoons salt
- 1 spray non-stick spray oil or any neutral oil to rub on the baking pan.
- 1/3 cup refined coconut oil
- 3 tablespoons cocoa powder
- 3 tablespoons powdered sugar (use a vegan variety)
- 1/8 teaspoons salt
- 1/4 teaspoons vanilla extract
For Veggie Brownies:
- Preheat oven to 350°F (177°C).
- Chop zucchini in a food processor or by hand with a cheese grater and place in a large mixing bowl.
- Puree cooked beets and add them to the zucchini.
- Sprinkle sugar over veggies and stir with a spoon.
- Add remaining ingredients and stir slowly until mix well and it creates a thick batter.
- Spray oil on a 9x13 baking dish or rub with a coating of any neutral flavored oil.
- Pour brownie batter in the oiled pan and bake at 350°F (177°C)for 30 minutes.
For Fudge Frosting:
- If topping with fudge frosting, let the brownies cool completely.
- Melt coconut oil and add cocoa powder, powdered sugar, vanilla, and salt.
- Mix well with a fork or small whisk to make sure all the clumps are out.
- Pour evenly over the brownies. Pick up the pan and rock it back and forth to make an even layer of fudge over the brownies.
- The fudge will harden as it cools. Put in the fridge to firm up faster.
- Cut into squares.
- To make brownies more fudge-like, reduce baking soda by 1/2 tsp.
- To make brownies more cake-like, increase baking soda by 1/2 tsp.
- Chop the zucchini very small to hide it better in the brownies.
- If topping with fudge frosting, cut into squares when the frosting is firm, but not too hard or it will crack.
- This recipe will work with regular wheat flour and most gluten-free flour mixes. (I have not tried this with almond flour).
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Hi! This looks awesome! Can you make the batter ahead of time?
No, once you mix the wet ingredients in with the dry you will activate the baking soda, so if you make the batter ahead, your brownies won't rise.
Sara Dagan says
Looks both delicious and nutritious 🙂
Thanks for sharing ❣️
You're welcome, enjoy! 🙂
martha suarez says
If I don’t have zukes is there something else I replace it with? Or can the recipe tolerate not including zukes?
I haven't tested it with anything other than zucchini, can you tolerate any other type of squash?
Hi I've made these before and they were delicious. I was wondering what's the best way to store them after they are done? Thanks
I'm glad that you like them, Nia. You can keep them on the countertop for about 24 hours or in the fridge for up to a week in a sealed container. Enjoy! 🙂
Hi, can you freeze these?
Yes, they should stay good for about 3 months in the freezer. 🙂
Serena Segura says
Can you use all purpose flour?
Yes, all-purpose flour works great. Enjoy! 🙂
Paula Clark says
These are so fudgy and good that I didn't even put the icing on them. I did put a little more cocoa powder and teaspoon of espresso in them to amp up the chocolate taste. It makes a huge amount so I froze half, and they're still just as tasty defrosted by nuking in the microwave.. This has to be one of the best low-cal, good for you dessert recipes I've ever had. Thanks, I'll be making these from now on.
I'm so happy that you liked them, Paula! 🙂
Hello I’m so excited to try this recipe! Being a chocoholic I’m trying very hard to look for healthy recipes that can still incorporate some sweets!
I am wondering instead of the oil can I use apple sauce in the brownie or muffin recipes?
Thank you for what you do!! Michelle
Yes, you can swap out applesauce for the oil. You are very welcome for the recipes, Michelle. Enjoy! 🙂
Can you sub applesauce for beets? Thanks
Hi Rachel, yes, applesauce should work fine to replace the beets. 🙂
Brilliant and sooooo good!
Thanks Sabina! So happy that you liked them!
The chocolate fudge frosting is amazing! No one tasted the veggies!